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Roasted Beet and Citrus Salad

Roasted Beet and Citrus Salad

Created by Kenji

Performed by Al Van Natta

Ingredients

Roasted Beet and Citrus Salad

  • 2 lbs beets, greens and stems removed, scrubbed under cold water
  • 1 tbps EV olive oil
  • Kosher salt and pepper
  • 4 springs fresh rosemary or thyme
  • Pine Nut Vinaigrette
  • 1 grapefruit, peeled and cut into segments
  • 1 orange, zest cut into thin strips, fruit cut into supremes
  • 1 cup loose arugula leaves

Pine Nut Vinaigrette

  • 2 tbps sherry vinegar
  • 1 tbsp agave nectar (or honey)
  • 1/4 cup toasted pine nuts
  • 1 small shallot, finely minced
  • 1/4 cup EV olive oil
  • 1 tbsp walnut oil
  • Kosher salt and black pepper

Directions

Roasted Beet and Citrus Salad

  1. Preheat over to 375 F. Fold two 12 by 18 inch squares of heavy duty aluminum foil crosswise in half. Crimp the open left and right edges of each one together to form a tight seal; leave the top open. Toss the beets with olive oil and season with salt and pepper. Divide evenly between the foil pouches. Add 2 herb sprigs to each pouch, then tightly crimp the tops of the pouches together.
  2. Place the pouches in on a rimmed baking sheet and place them in the oven. Cook until the beets are tender - a cake tester should so no resistance - about 1 hour. Carefully open the pouches and allow the beets to cool for 30 mins.
  3. Peel the beets under cold running water and pat dry. Cut into rough 1 1/2 inch chunks.
  4. Toss the beets with half of the dressing in a large bowl, then transfer to a serving plate. Add the grapefruit, orange, and arugula to the bowl, along with 1 more tablespoon of dressing. Toss and season to taste with saltand pepper. Transfer to a seriving plate and drizzle the remaining dressing around the beets, top with orange zest and serve.

Pine Nut Vinaigrette

  1. Combine vinegar, agave nectar, pine nuts, and shallots in a small bowl.
  2. Whisk constantly, slowly drizzle in the olive oil, followed by the walnut oil.
  3. The dressing should emulsify and thicken significantly.
  4. Season to taste with salt and pepper. The dressing will keep in a sealed container in the fridge for up to 2 weeks. Shake before using.